Gluten Free Buckwheat Pancakes are so tasty.

They're just as fluffy and thick as my original Gluten Free Pancake Recipe. Yet, they use half buckwheat flour and half GF all-purpose flour. I find that the buckwheat actually adds a whole grain/whole wheat sort of texture and flavor to these pancakes, which makes me cherish them even more. Plus, who can say no to a variety of healthy grains when you're on a limiting GF diet?

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Looking for More Gluten Free Baked Goods?

I like to buy my GF buckwheat flour from Thrive Market because it's also organic and inexpensive. (Get 40% off your first order + sometimes a free gift.)

What Makes Gluten Free Buckwheat Pancakes So Good?

Half and half flour mixture of Buckwheat Flour and a high quality GF All-Purpose Flour. It gives this mixture the perfect balance between healthy and fluffy.
Buttermilk. It just gives pancakes such a rich flavor and texture.
Pure Vanilla Extract. I have to have vanilla in my pancakes, or else it's not even a pancake to me.
Melted butter.
Toppings like pure maple syrup, raspberries, and a dash of powdered sugar. I even put dark chocolate chips in the last half of the batch. I don't think you can get more decadent and luxurious than dark chocolate and raspberry pancakes.

You could also top these buckwheat pancakes with my Berry Maple Syrup - Easy Homemade Pancake Syrup. I find that fruit compliments buckwheat, and I don't eat it without. It adds that extra touch of sweetness and juiciness it needs.

How to Make Gluten Free Buckwheat Pancakes:

There is something special about the color of buckwheat batter. I could just stare at it for ages. Is that just me?

Sift flours together over a large mixing bowl. Sifting is an important step because it makes the flours even finer, giving us a smooth batter and ultra fluffy pancakes.

Add in the remaining dry ingredients (granulated sugar, baking soda, and salt.) Whisk until well-incorporated.
Melt butter in a microwave 10-20 seconds, and then add to bowl with the dry ingredients. Add in beaten egg, vanilla extract, and 1 cup of buttermilk. Stir until just barely combined. (It's okay to still see flour because we're not done yet. Don't overwork the batter.)

Add in remaining cup of buttermilk. Stir until fully combined. Note: The batter will be quite thick, but it should still drip from a spoon. See above picture. If batter is too thick, gradually add in another ¼-1/2 cup of buttermilk. It drinks it up.
Heat 1-2 tbsp. of vegetable oil in a skillet over medium-low heat. I always cook my pancakes with vegetable oil, not butter. They don't brown too quickly this way, and the oil gives them a delightfully crispy texture on the outside. You can also use coconut oil.

Use a ¼ cup measurement to scoop pancake batter and pour out onto the pan. Cook pancake until the edges begin to firm up and bubbles on the top begin to pop. You can use a spatula sometimes to take a peak of the color on the underside. Flip. Cook several minutes, until lightly browned and cooked through. For thick pancakes: Use a spatula to gently press down on the pancake a few times as it cooks. This helps the middle to cook.

Serve with pure maple syrup, raspberries, and sifted powdered sugar. Or, Berry Maple Syrup - Easy Homemade Pancake Syrup

Notes:

At this time, I don't recommend using only buckwheat flour (especially if you are unfamiliar with it) because it will produce a denser, strong-tasting pancake.

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